Serving: 2

Preparation:: 15 minutes

Waiting time:30 minutes

Ingredients
6 beetroots (red and yellow)
2 chioggia beets
A bag of mixed salad
80 g goat cheese, sliced
1 teaspoon mustard
1 tablespoon red wine vinegar
3 tablespoons Soof blueberry & lavender
1 tablespoon olive oil
Handful of walnuts

Preparations

  • Slice the raw chioggia beets into neat thin slices.
  • Cook the red and yellow beets for 30 minutes until they’re well-done. Rinse them with cold water and peel the skin off with your hands. Cut the beets in pretty parts and let them cool.
  • Mix the olive oil, Soof blueberry & lavender, red wine vinegar and mustard in a small bowl to make the vinaigrette.
  • Add the salad into a large bowl and mix it with the vinaigrette to your liking. Finish it with the red and yellow beets, chioggia beets, crumbled goat cheese and walnuts!

Tip: Rub olive oil on your hands before you peel off the skin of the beets to make sure your hands don’t turn red!